Skillet Nachos

I just got my very own cast iron skillet for my birthday, courtesy of my wonderful dad.  To break it in, I made nachos, because obviously they are delicious.  Basically you can do any kind of taco meat/veggie mix that you want and already know how to make, then just follow the directions below!

Skillet Nachos

Yield: 4 individual servings
Time: 20 minutes

Ingredients:

For the taco meat,
1 lb chicken breast, cut into 1" strips
1/2 small onion, diced
1 orange bell pepper – cored, seeded, and chopped
1 pouch Frontera Roasted Tomato Chicken Skillet Sauce

For the nachos,
Canola oil
1 bag of yellow corn tortilla chips
1 14.5 oz can refried black beans
8 oz shredded cheddar cheese
1 bunch green onions, sliced (aka scallions)

Directions:

1. Preheat the oven to 400º.  In a nonstick skillet over medium heat, cook the onion and bell pepper until softened, 3 to 5 minutes.  Add the chicken and cook until no longer pink, 5 to 7 minutes.  Add in the sauce, turn the heat to low, and cook for 10 minutes, stirring occasionally.

2.  While the chicken mixture cooks in the sauce, add 2 teaspoons of oil to the cast iron skillet and evenly distribute over the pan using a paper towel.  Add in desired amount of chips and spoon in 1/3 cup of refried beans over the chips.

3.  Once the chicken mixture has finished cooking, add 1/4 of the chicken mixture over the chips and beans.  Sprinkle on cheese and scallions.  Cook for 12-15 minutes.  Serve immediately!